belly button salad
Prepared by Carolyn Hazen of The Villages, FL March, 2014
prep time
25 Min
cook time
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 2 pounds frozen cheese tortellini
- 1 bottle brianna's asiago caesar salad dressing
- 1/2 cup olive oil, extra virgin
- 4 cloves garlic, chopped
- 1 - english cucumber, chopped
- 1 - red bell pepper, chopped
- 1 - green bell pepper, chopped
- 1 cup sliced black olives
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley (save 1/4 cup for garnish)
- 2 cups sliced cherry tomatoes
- 1/4 cup chopped fresh basil
- 1 cup chopped red onion
- 1 cup chopped celery
- - salt and pepper to taste
How To Make belly button salad
-
Step 1Cook tortellini until done but still firm, al dente. Drain.
-
Step 2Add olive oil and garlic and toss. Add all chopped vegetables and herbs and toss again.
-
Step 3Cover and refrigerate for four hours. Then add Brianna's Asiago Caesar dressing and toss.
-
Step 4Sprinkle with feta cheese and garnish with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Salads
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#tortellini
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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